Chickpea Tikka Masala With Spinach Brown Rice & Flaked Almonds

Rinse your brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite

Once cooked, drain, return it to the pot and keep covered until serving

Boil a full kettle

Heat a dry large, wide-based pan (preferably non-stick) over a medium heat, once hot, add your flaked almonds and cook for 2-3 min or until toasted and lightly golden, then transfer to a bowl and reserve the pan

Tip: Watch them like a hawk to make sure they don't burn!

While the almonds are toasting, peel and finely chop your brown onion[s]

Return the reserved pan to a medium heat with a small drizzle of vegetable oil

Once hot, add the chopped onion with a pinch of salt and cook for 6-8 min or until softened

Meanwhile, peel and finely chop (or grate) your garlic

Drain and rinse your chickpeas

Once the onion has softened, add the chopped garlic to the pan and cook for 1-2 min further or until fragrant

Dissolve your vegetable stock mix and tomato paste in 150ml [200ml] [250ml] boiled water – this is your tomato stock

Once fragrant, add your ground paprika to the pan with your curry powder, garam masala and the drained chickpeas

Give everything a good mix up and cook for 1-2 min or until the spices are coating the chickpeas

Add the tomato stock to the pan with your chopped tomatoes and mango chutney

Bring to the boil and cook for 6-7 min further or until thickened

Wash your spinach, then add to a colander and pour boiled water all over it so that it starts to wilt

Rinse the wilted spinach under cold water until it's cool, then squeeze as much water out of the spinach as you can and chop it roughly

Stir the chopped spinach through the cooked rice – this is your spinach rice

Once the curry has thickened, add half your cultured coconut (you'll use the rest later!) and stir it all together – this is your chickpea tikka masala